Tuna Nicoise Crostini Recipes

CROSTINI WITH TUNA TAPENADE

Steps:

• Drain all but a tablespoon of olive oil from the tuna and then flake the fish into the bowl of a food processor fitted with the steel blade. Add the anchovy paste, thyme, parsley, lemon zest, and garlic and pulse a few times. Add the lemon juice, 3 tablespoons of olive oil, and the mascarpone and process until almost smooth. Add the olives, capers, salt, and pepper and pulse just to incorporate. Transfer the mixture to a bowl, cover with plastic wrap, and refrigerate for at least 1 hour.
• Meanwhile, heat a gas or charcoal grill or preheat the oven to 375 degrees. Brush the bread lightly on one side with olive oil. Grill the crostini on both sides until lightly browned or arrange the bread on a sheet pan and bake for 6 to 8 minutes. Allow to cool slightly.
• Mound the tapenade on each toast, sprinkle with parsley, and serve.

SIMPLE CROSTINI

Steps:

• Preheat oven to 350 degrees. Arrange baguette slices on two large rimmed baking sheets; brush both sides with oil, and season with salt and pepper.
• Bake, rotating sheets halfway through, until golden, 15 to 20 minutes (if undersides are not browning, turn crostini over once during baking). Let cool on baking sheets. Top crostini with desired toppings, and serve.

TUNA CROSTINI

Steps:

• Preheat oven to 325°F. Drain tuna and place oil in a small bowl. Place baguette slices on a baking sheet and brush with oil on both sides. Sprinkle lightly with salt and pepper. Bake until crisp and golden, about 10 minutes. Remove from heat and let cool. Place tuna in a small bowl. Add lemon juice, tomatoes, garlic and half the basil, stirring to combine. Season with salt and pepper. Place tuna mixture on toast and garnish with remaining basil before serving.

TUNA NICOISE CROSTINI

Steps:

• Preheat oven to 350°F.
• Make Crostini:.
• Set the baguette slices on baking sheet and lightly brush with olive oil.
• Bake until golden brown, turning once about 4 minutes.
• Finely chop half the green olives, set aside.
• Thinly slice the remaining green olives and pimento-stuffed olives, set aside.
• Remove yolks from eggs, set aside.
• Place whites in a bowl.
• Using a fork, mash egg whites until 1/4-inch pieces are formed.
• Add mayonnaise, tuna, reserved chopped olives & pimento-stuffed olive slices, capers, and chopped tarragon, stir to combine.(If needed - add more mayonnaise).
• Season with salt and pepper.
• Place 1 tablespoon mixture onto each crostini.
• Place reserved yolks in a sieve. With a spoon, press yolks through sieve into a bowl.
• Top each crostini with yolk, garnish with tarragon and reserved olives.
• Serve.